质构仪在大白菜口感品质评价中的应用  

Application of Texture Analyzer in the Evaluation of Chinese Cabbage Texture Quality

作　　者：赵彦婷[1] 岳智臣[1] 陶鹏[1] 雷娟利[1] 胡齐赞[1] 李必元[1] Zhao Yanting;Yue Zhichen;Tao Peng;Lei Juanli;Hu Qizan;Li Biyuan(Institute of Vegetables,Zhejiang Academy of Agricultural Sciences,Hangzhou,310021)

机构地区：[1]浙江省农业科学院蔬菜研究所,杭州310021

出　　处：《分子植物育种》2023年第16期5429-5436,共8页Molecular Plant Breeding

基　　金：浙江省基础公益研究计划项目(LGN20C150009);浙江省“领雁”研发攻关计划项目(2022C02030);浙江省农业新品种选育重大科技专项(2021C02065-5-2)共同资助。

摘　　要：大白菜口感品质的鉴定评价多依赖感官评价,常因主观因素产生一定的误差,因此亟需客观准确的大白菜口感品质的评价方法。为探究质构仪在大白菜口感品质评价中的应用的可行性,选择穿刺探头P/2 mm、检测钳口HDP/VB和刀具装置A/MORS三种探头对大白菜质构特征进行测试,结果发现三种探头均可用于大白菜口感的鉴定,且可以表征大白菜不同的质构特点。对大白菜叶柄不同部位的质构分析结果显示,大白菜叶柄背面和正面、底部和中部的质构参数差异显著,说明大白菜叶柄均一性较差;不同口感特征的大白菜品种的质构分析的结果发现,通过P/2 mm、HDP/VB和A/MORS测试获得的质构参数在不同品种间差异显著,相关性分析结果表明,叶柄表皮硬度/剪切力、总体硬度、纤维强度、纤维个数与大白菜口感负相关,质构数据均与感官评价的结果一致,证实质构仪在大白菜口感品质评价中的应用的可行性。The identification and evaluation of Chinese cabbage texture quality mostly depends on sensory evaluation,which often leads to errors due to subjective factors.Therefore,an objective and accurate evaluation method is urgently needed.In order to explore the application of texture analyzer in the evaluation of the taste quality of Chinese cabbage,three probes were selected to test the texture characteristics of Chinese cabbage:puncture probe P/2 mm,detection jaw HDP/VB and cutter device A/MORS.The results showed that all three probes can be used to identify Chinese cabbage with different texture characteristics.The results of texture analysis of different parts of the Chinese cabbage petiole showed that the texture parameters of the back and front,bottom and middle of the Chinese cabbage petiole were significantly different,indicating that the homogeneity of the Chinese cabbage petiole was poor.The results of texture analysis of Chinese cabbage various in taste characteristics,indicated that the texture parameters obtained by P/2 mm,HDP/VB and A/MORS tests were significantly different.The petiole epidermis hardness/shear force,overall hardness,fiber strength,and number of fibers were negatively correlated with the texture of Chinese cabbage,which was consistent with the results of sensory evaluation,suggesting the feasibility of the application of texture analyzer in the evaluation of Chinese cabbage taste quality.

关 键 词：大白菜 质构仪 口感品质 硬度 纤维强度 

分 类 号：S634.1[农业科学—蔬菜学]